Advertisement

Plant Foods for Human Nutrition

, Volume 46, Issue 4, pp 339–344 | Cite as

Proximate composition, energy content and physiochemical properties ofAfzelia africana andBrachystegia eurycoma seeds

  • F. N. Madubuike
  • P. C. Ojimelukwe
  • P. O. Ajah
Article

Abstract

The proximate composition, energy content and physiochemical properties ofAfzelia africana andBrachystegia eurycoma seeds were determined. The bulk density, reconstituability, foam properties and emulsification properties of flour samples in water, 1% saline and 1% alkali were studied. There were no significant differences (p≥0.05) in the proximate composition of seeds from different agroclimatic zones. The energy content of seeds were comparable to that of other legume seeds (5.7 kcal/g forA. africana and 4.5 kcal/g forB. eurycoma seeds). Foam properties ofB. eurycoma seeds were found to be better than that ofA. africana seeds in terms of foam volume and stability. Emulsification properties ofB. eurycoma seeds were also found to be better thanA. africana seeds suggesting thatB. eurycoma seeds would be more efficient in food systems requiring the formation of stable foams and emulsions. Protein solubility in alkali was found to be better than in water and in 1% saline. The bulk densities and reconstitution indices of flour samples from the two seeds were found to be similar.

Key words

Afzelia africana Brachystegia eurycoma Energy value Functional properties Protein solubility 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Kaey RWJ, Onochie CFA, Stanfield DP (1964) Nigerian trees, Vol. 2. Ibadan: Dept. of Forest Research.Google Scholar
  2. 2.
    Ene-Obong HN, Carnovale E (1992) Nigerian soup condiments: Traditional processing and potentials as dietery fibre sources. Food Chem 43: 29–34.Google Scholar
  3. 3.
    AOAC (1984) Official methods of analyses, 10th ed. Arlington, VA: Association of Official Analytical Chemists.Google Scholar
  4. 4.
    Hugh MS, Hollingsworth FD (1969) Food and the principles of nutrition, 12th ed. London: Edward Arnold Publishers.Google Scholar
  5. 5.
    Wang JG, Kinsella JE (1976) Functional properties of novel proteins: Alfalfa leaf protein. J Food Sci 41: 286–292.Google Scholar
  6. 6.
    Ihekoronye AI (1986) Functional properties of meal products of the Nigerian ‘Red skin’ groundnuts (Arachis hypogea L.). J Sci Food Agric 37: 1035–1041.Google Scholar
  7. 7.
    Sathe SK, Salunkhe DK (1981) Functional properties of the great Northern bean (Phaseolus vulgaris L.) proteins: Emulsion, foaming viscosity and gelatinization properties.Google Scholar
  8. 8.
    Sosulski FW (1962) The centrifuge method for determining flour absorption in hard and spring wheats. Cereals Chem 39: 344–350.Google Scholar
  9. 9.
    Boulter D (1977) Quality problems in Protein plants with special attention paid to the proteins of legumes. In: Protein quality from leguminous crops. Proceedings of a seminar in the European Economic Community Programs, organised by the INRS, November 1976.Google Scholar
  10. 10.
    Gohl (1981) In: Tropical feeds: Feed information summaries and nutritive values. Rome: FAO, No. 17.Google Scholar
  11. 11.
    Maynard LA, Loosli JK, Hintz HF, Warner RG (1979) Animal nutrition, 7th ed. New York: McGraw Hill.Google Scholar
  12. 12.
    Oyenuga VA (1968) Nigeria's foods and feeding stuff. Ibadan (Nigeria): Ibadan University Press.Google Scholar
  13. 13.
    Huffmann VL, Lee CK, Burns EE (1976) Selected functional properties of sunflower meal (Helianthus annus). J Food Sci 10: 70–74.Google Scholar
  14. 14.
    Dench JE, Nito RR, Caygill JC (1981) Selected functional properties of sesame (Sesamum indicum L.) flour and the protein isolate. J Sci Food Agric 32: 557–564.Google Scholar
  15. 15.
    Poulsen SP (1978) Leguminous plants. In: Agriculture Symposium on Plant Nutrient, IITA, Ibadan.Google Scholar

Copyright information

© Kluwer Academic Publishers 1994

Authors and Affiliations

  • F. N. Madubuike
    • 1
  • P. C. Ojimelukwe
    • 2
  • P. O. Ajah
    • 1
  1. 1.School of AgricultureAbia State UniversityUturuNigeria
  2. 2.School of Food Science and TechnologyAbia State UniversityUturuNigeria

Personalised recommendations